Quick and easy crab soup with seafood seasoning
and lemon pepper.
Spicy Crab Soup
1 pound crabmeat *, cooked and flaked with
2 cups water
1 (10.75-ounce) can low sodium chicken broth
2 (16-ounce) cans diced tomatoes, undrained
3/4 cup chopped celery
3/4 cup diced onion
1 teaspoon seafood seasoning
1/4 teaspoon lemon pepper seasoning
1 (10-ounce) package frozen corn, thawed
1 (10-ounce) package frozen peas, thawed
- In a six quart soup pot, add water, broth,
tomatoes, celery, onion, sea-food seasoning and lemon-pepper
seasoning. Bring to a boil and sim-mer for 20 to 30 minutes.
Add corn and peas and simmer an additional 10 minutes. Add crabmeat,
then simmer until hot.
Makes 6 servings.
* If purchasing blue crab or surimi seafood,
purchase flake style or mixture of flake and chunk.
Recipe provided courtesy of National